These rich little dessert pots are by no means healthy. However, in order to make myself feel less guilty, I incorporated oats and fresh strawberries into the mix, so you can sort of see the benefits of eating them. Sort of. You know, because of the fibre in the oats and fruit…? Do I sound deluded?
Of course, the main benefit is their rich, chocolatey goodness that can’t fail to put a smile an anyone’s face. And as an added bonus, the benefits of chocolate for the heart (and soul) have been back in the news this week. Woohoo!
My recent fascination with overnight oats led me to this concoction as – being a chocolate worshipper – I wondered how I could combine the two. I also had a craving for chocolate mousse, so set about creating a mixture based largely around what I had in my fridge. In order for the oats to soak up enough liquid, these little pots need to be made and refrigerated at least eight hours in advance – preferably overnight. You’ll also need little ramekins or tuppawares to store them in. I have tonnes of the glass containers shown in the image above because I can’t get enough of Gu desserts. Seriously, I had about 30 of the things stacked up in my cupboard, and eventually had to recycle most to free up space/ hide my shame.
- 100g dark chocolate (I used Sainsbury’s basics, which is around 30p)
- 20g unsalted butter
- 3 heaped tbsp creme fraiche
- Fresh strawberries, chopped (I used around 6 large ones)
- 3 tbsp milk
- Rolled oats (I used 1/2 a cup)
1. Break up the chocolate and melt over a very low heat with the butter, stirring continuously (chocolate burns incredibly easy, so perhaps opt for a mixing bowl over barely simmering water, as a safer option).
2. Remove the melted chocolate and butter from the pan, and leave to cool for a minute or two, to prevent the mixture from curdling when the creme fraiche is added.
3. Once the mixture has cooled a little, add in the creme fraiche and stir until incorporated. Then, add the strawberries, oats, and milk. Stir until everything is mixed in.
4. Pour or spoon the mixture into containers, and seal before refrigerating for at least 8 hours.